Homemade Butternut Squash Ravioli

This Butternut Squash Ravioli with a Red Pepper Cream Sauce is super creamy and decadent. All you need are some fresh lasagne sheets!

Ingredients and substitutions

• Fresh lasagne sheets – you can also try making this ravioli with wonton wrappers.

Ravioli filling

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• Olive oil – swap out for another neutral cooking oil like canola oil.
• Chopped butternut squash – canned pumpkin would also be good in this recipe.
• Red onion – white or yellow onion would work well.
• Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
• Mixed mushrooms – use any variety of mushrooms of your choice like white, cremini and button mushrooms. If you don’t like mushrooms, swap out for another veggie.
• Dry white wine – you can leave this out altogether if you don’t have any on hand.
• Salt & pepper – to taste.
• Kale – spinach would also be good here.
• Parmesan cheese – Romano cheese is a good substitute for parmesan.

Red pepper cream sauce

• Red peppers – you can try making this sauce with roasted tomatoes instead, but it will have a different flavour.
• Olive oil – swap out for another neutral cooking oil like canola oil.
• Butter – you can use a butter substitute of your choice instead.
• Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
• Flour – the flour will help thicken up the sauce but you can leave it out if you’re gluten-free.
• Cream – you can use regular milk instead of cream but you’ll need to add in more flour to make the sauce thicker.
• Parmesan cheese – swap out for some Romano cheese instead.
• Salt & pepper – to taste.

How to make butternut squash ravioli

1. Sauté the veggies.
2. Fold the filling into the lasagne sheets.
3. Cook the ravioli.
4. Make the red pepper sauce.
5. Serve the ravioli in sauce and enjoy!

Making the red pepper cream sauce

I love serving this butternut squash ravioli in a delectable red pepper cream sauce. You can just enjoy the ravioli on its on with a little bit of brown butter and sage, but if you feel like going all out, be sure to try this decadent cream sauce. You can use it for other pasta dishes, too!

Here's how to make the sauce:

1. Roast 2 red peppers in the oven for 30 min.
2. Meanwhile, heat the olive oil in a medium-sized pot and add the garlic and butter.
3. Once the butter is melted, add the flour, then whisk in the cream and cheese. Simmer the sauce for 4-5 min.
4. Add the roasted red peppers to the sauce, then blend using an immersion blender or put the sauce in a blender until smooth.
5. Serve with ravioli and enjoy!

Frequently Asked Questions

Storing and reheating

I had some leftover filling once I was finished making the ravioli, but in this case, I only made 4 servings instead of the 10 servings that this recipe advises. The reason the serving count is so high is because you can only use a tiny bit of filling per ravioli, so the amount of ingredients you need to purchase will automatically leave you with leftovers (unless you make a lot of servings). The lasagne sheets alone come with about 20 in a package, and each sheet will be cut into 3 raviolis – so for one lasagne package, you're looking at 60 raviolis!

You can store the leftover filling in the fridge to use for another dinner if you don't feel like making 60 raviolis at once. This filling would taste delicious in another pasta or as a side with some rice and baked chicken – there are so many ways to repurpose it and it will last in the fridge FOR up to 5 days.

You can also store the cooked ravioli by itself in the fridge for up to 5 days. Reheat it in the microwave with a bit of water sprinkled over top, or with some butter in a pan on the stove. The red pepper cream sauce will last in the fridge up to 5 days as well.

I don't recommend assembling the ravioli then storing it in the fridge before boiling. It's best to boil right away and store the leftover ravioli, otherwise the fresh pasta will dry out and crack.

Freezing this recipe

You can freeze the cooked ravioli or the ravioli filling on its own! The filling can be frozen in a glass container for up to 3 months. Store the leftover cooked ravioli in a freezer bag and layer it between pieces of parchment or wax paper so the ravioli doesn't stick together.

You can reheat the ravioli or filling from frozen by microwaving it for 4 to 5 minutes. I suggest sprinkling a bit of water over top first so it doesn’t dry out.

More butternut squash recipes

• Roasted Butternut Squash 3 Ways
• Butternut Squash Mac and Cheese
• Curried Butternut Squash Soup

Meal prep tools for this recipe

• A Y shaped vegetable peeler is the best way to peel squash.
• Grab some glass meal prep bowls if you plan on turning this ravioli into your weekly lunches.
• Freeze cut up squash in glass microwave-safe bowls with lids up to 3 months.

Homemade Butternut Squash Ravioli

This Butternut Squash Ravioli with a red pepper cream sauce is super creamy and decadent. All you need are some fresh lasagne sheets!

4.60 from 37 votes

Print Pin Rate

Course: Pasta

Cuisine: Italian

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings: 10 people

Calories: 365kcal

Author: Taylor Stinson

Ingredients

• ▢ 1 package store bought fresh lasagne sheets

Ravioli Filling

• ▢ 1 tbsp olive oil divided
• ▢ 1 cup chopped butternut squash
• ▢ 1/2 red onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 cup mixed mushrooms
• ▢ 1 tbsp dry white wine optional
• ▢ 1 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 cup kale chopped
• ▢ 1/4 cup Parmesan cheese

Red Pepper Cream Sauce

• ▢ 2 red peppers, roasted
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp butter
• ▢ 1 clove garlic minced
• ▢ 2 tsp flour
• ▢ 3/4 cup cream
• ▢ 1/4 cup Parmesan cheese
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper

Instructions

For filling:

• Cut butternut squash into 1/2-inch pieces and sauté with olive oil for 10 minutes.
• Add red onion, mushrooms and garlic, cooking until mushrooms release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale and parmesan cheese, stirring well and removing from heat.

For ravioli:

• Run lasagne sheets under hot water one at a time for 20-30 seconds until pliable. Place wet sheet on a floured surface.
• Cut sheet in three.Add about 1-2 tsp of filling to lasagne sheet, and sprinkle some flour on the wet lasagne sheet to make it sticky.
• Fold each segment over and press down to get rid of air bubbles where filling is. Use a fork if necessary to press pasta down to stick.
• Once you have all your raviolis (I recommend about 4-5 raviolis per person, they are pretty big!), drop them each delicately into a large pot of boiling water and cook for about 2 minutes until ravioli floats to the top and the pasta is al dente.
• Serve ravioli with red pepper cream sauce, and garnish with parmesan cheese, fresh basil and salt & pepper. Ravioli also freezes well up to 3 months once cooked.

For sauce:

• Preheat oven to 425 degrees. Slice peppers in half, getting rid of seeds and white pith. Drizzle with about 1 tbsp of olive oil, then cook in oven for 30 min. Remove and set aside.
• Heat olive oil in pan and once hot, add garlic and butter. Once butter is melted, add flour, then whisk in cream and cheese slowly. Add salt and pepper, and then simmer sauce for 4-5 min on low.
• Add red peppers, then mix together in a blender or Magic Bullet to puree the red pepper and create a smooth, creamy sauce. Serve overtop of butternut squash ravioli and enjoy!

Notes

Make a big batch of the red pepper cream sauce and use it to make other dishes.

If you’re not a fan of butternut squash, you can also stuff the ravioli with canned pumpkin.

Store the ravioli and sauce separately in the fridge for up to 5 days. Reheat in the microwave or in a pan on the stovetop.

Freeze the cooked ravioli and ravioli filling for up to 3 months. Reheat from frozen in the microwave for 4-5 minutes.

Nutrition

Calories: 365kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 512mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3299IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 1mg

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